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Vendor outlines new global-menu offerings, wellness programs and participation gains for Northern Lebanon cafeterias
Summary
Nutrition Group representatives told the board the district saw growing meal participation and described new programs—Take Nutrition Global, Nutrition Expedition, Wellness Wednesday and a "freaky foods" promotion—plus farm-to-fork sourcing; they said whole white milk is available at lunch only due to current packaging limits.
Nutrition Group presented to the board April 14 on food‑service operations, participation and new menu initiatives for Northern Lebanon School District.
Krista, the vendor's regional manager, and Peter, the district's food‑service director, summarized programs introduced this year: Take Nutrition Global and Nutrition Expedition (international recipes at secondary and elementary levels), Wellness Wednesday (elementary taste tests), a "freaky foods" promotion at secondary schools and special limited‑time offerings each month. The vendor highlighted a farm‑to‑fork emphasis using local produce and cited higher breakfast, lunch and a la carte participation compared with budgeted assumptions.
The vendor confirmed they use USDA entitlement dollars to help manage costs and described partnerships with manufacturers (General Mills) to meet upcoming nutritional standards. In Q&A, the vendor said whole white milk is now available at lunch only because nationwide carton manufacturers experienced packaging constraints after the state allowed whole milk; flavored whole milk currently exceeds sugar limits and cannot be offered under nutrition guidelines without product reformulation. The food‑service director explained the components of a reimbursable lunch (protein/grain, fruit/vegetable, milk) and said student and principal feedback sessions inform menu decisions.
Board members thanked the vendor for samples and described the global cuisine programming as aligned with the district motto to "inspire today and equip for tomorrow." The vendor said student meetings and principal surveys will guide menu planning for next school year.
